A cheesy green bread to cut into wedges while still warm and spread generously with butter.
250g strong wholemeal flour
200g plain white flour
50g medium oatmeal
1 teasp salt
1 level teasp bicarbonate of soda
1 teasp honey
100g strong English cheddar cheese, grated
Roughly snip the nettle leaves with scissors in the colander and then pour boiling water over them, which will let you handle them without getting stung. Leave to cool.
Put the flours, oatmeal, salt and bicarb in a bowl and then add the honey, yoghurt and milk, using a large spoon or your hands to mix them together. To this sticky dough, add the drained nettles and the grated cheese making sure they’re evenly distributed.
Turn the dough onto a lightly floured surface and quickly shape into a round. Don’t knead. Place on a greased baking sheet, slash a deep cross in the top and bake 30 minutes at 220C (or in AGA roasting oven).
Leave to cool, but I think this is best eaten while still warm. This loaf won’t keep overnight, so is best frozen if you don’t eat it all on the first day.